Transglutaminase (Biobond TG-YG, CH) for Dairy 1. Typical applications Yogurt, ice cream, cheese 2. Functional Benefits Yogurt 1). Improving the creaminess and viscosity, gel strength of both stirred and set yoghurt 2). Improving texture and taste while allowing reduction in solids non-fat 3). Reducing or eliminating stabilizer systems, milk powder, thus Ingredient label may be simplified 4). Reducing syneresis (water loss)in yogurt, because it improves the water-holding capacity of the gel 5). Avoiding postacidification Cheese Biobond TG-YG can increase the yield of curd in the cheese manufacturing process. Because YG can capture more protein from the whey during efficient reaction with milk in cheese manufacturing process.